Recipes and Cooking Salted Caramel Apple Pie Be the first to rate & review! Use half of the pastry for the bottom crust and slice the other half into fun shapes for a decorative and delicious topping for this caramel apple pie. Make this apple dessert recipe even better with an extra drizzle of caramel on top. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 1 hr Bake Time: 50 mins Total Time: 1 hr Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Oat Pastry or one 15-ounce package rolled refrigerated unbaked pie crust (2 crusts) 2 ½ pound cooking apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/4-inch-thick slices (about 7 cups) ¼ cup all-purpose flour ¼ cup granulated sugar ½ teaspoon ground cinnamon 1 recipe Salted Caramel Sauce Fleur de sel or sea salt (optional) 1 egg, lightly beaten 1 tablespoon whipping cream Coarse sugar Oat Pastry 2 cup flour ½ cup quick-cooking oats 1 teaspoon salt ⅓ cup butter, cut up ⅓ cup shortening ⅓ cup ice water Salted Caramel Sauce 1 14 ounce package vanilla caramels, unwrapped ½ cup whipping cream 1 teaspoon fleur de sel or sea salt Directions Form two portions Oat Pastry into a ball. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edge into 12-inch circle. Wrap pastry around a rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim edges even with the rim; set any remaining pastry aside. On a lightly floured surface roll the remaining portion Oat Pastry to a 1/8- to 1/4-inch thickness. Using a 1-inch round cutter, cut out 50 to 60 rounds; set pastry scraps aside. Place rounds on a baking sheet; cover and chill while preparing filling. Form remaining pastry scraps into about sixty 1/2-inch balls. Brush the edge of the pastry with water and gently press balls into edge of pie to form a border. For filling, place apples in a large bowl. In a small bowl combine flour, granulated sugar, and cinnamon. Sprinkle flour mixture over apples; toss to coat. Place about one-third of the apple mixture in pastry-lined pie plate. Drizzle about 2 tablespoons Salted Caramel Sauce over apples. Repeat layers twice more. If desired, sprinkle lightly with fleur de sel. Preheat oven to 375 degrees F. In a small bowl combine egg and whipping cream. Lightly brush edge of pastry with egg mixture. Arrange dough rounds randomly over filling, overlapping shapes slightly and brushing tops of rounds with egg mixture as you go. Once filling is covered, lightly brush entire top of pie with egg mixture. Sprinkle with coarse sugar. To prevent overbrowning, cover edge of pie with foil.* Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes; remove foil from pie. Bake for 20 to 35 minutes more or until top is golden and filling is bubbly. Cool completely on wire rack or serve warm. Serve with the remaining Salted Caramel Sauce.** Oat Pastry OAT PASTRY: In a medium bowl stir together flour, oats, and salt. Using a pastry blender, cut in butter, and shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all of the dough is moistened (1/3 to 1/2 cup total). Gather mixture into a ball, kneading gently until it holds together. Divide pastry into three portions. Salted Caramel Sauce SALTED CARAMEL SAUCE: In a medium saucepan combine caramels; whipping cream; and fleur de sel or sea salt. Heat and stir over medium-low heat until mixture is melted and smooth. Makes 1-1/2 cups. ** If necessary, reheat Salted Caramel Sauce before serving. To reheat sauce, place in a microwave-safe bowl, cover with waxed paper. Microwave on 100-percent power (high) for 30 to 60 seconds or just until heated through. * To protect the edge of a pie from overbrowning, fold a 12-inch square of foil into quarters. Cut off 3-1/2 inches from the folded corner; unfold. There will be a 7-inch hole in the center. Loosely mold the foil over the edge of the pie before baking. Or, use purchased pie shields to protect the crust. Rate it Print Nutrition Facts (per serving) 642 Calories 29g Fat 87g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 642 % Daily Value * Total Fat 29g 37% Saturated Fat 16g 80% Cholesterol 70mg 23% Sodium 683mg 30% Total Carbohydrate 87g 32% Total Sugars 39g Protein 8g Vitamin C 4.1mg 21% Calcium 222.1mg 17% Iron 2mg 11% Potassium 178mg 4% Fatty acids, total trans 1g Folate, total 68.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.